Holiday Cookies

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by Paige Beck

Ginger and Spice Cookies

For years, I have searched for the perfect ginger cookie. While some folks love ginger snaps, I prefer a soft cookie that is almost dough-like in the center. A cookie that on first bite you close your eyes and are flooded with childhood memories of your favorite holidays. After much trial and error, I found the following recipe. And it fulfills the task of saying “Hello Christmas I have missed you.” Enjoy!

  • 4 cups of all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 2 sticks of real softened butter
  • 1 1/4 cups white sugar – plus additional bowl of sugar for coating
  • 1/2 cup unsulphured molasses
  • 2 large eggs (the original recipe called for medium but I only had large and it turned out fine)
  • 1 tsp vanilla extract.

Mix together flour and all the dry ingredients and set aside in a bowl.

Cream the butter with the sugar until fluffy. Stir in the molasses and mix in the eggs. Stirring after each addition. Stir in vanilla. Add the dry mixture in three parts. Mixing well.

The dough resembles play-doh in texture. I used a cookie scoop to get uniform sizes and rolled into a ball and then rolled into the sugar to coat. I then chilled the dough balls for a few hours. After that I put all the dough balls into Ziploc bags, in the freezer for safe keeping. Somehow, dough balls disappear in our house..I feel certain gremlins are responsible.

Heat oven to 350F degrees.

Place the frozen or chilled dough balls on parchment paper lined cookie sheets.

Bake about 12 – 14 minutes until they puff way up. They are a pretty cookie and amazing when hot out of the oven they also stay nice and soft for days… if you have any left!

Coconut Cookies

  • 4 sticks of butter
  • 3 cups of white sugar
  • 4 large eggs
  • 1 and a half 14 oz bags of baker’s flaked coconut (sorry I don’t measure this but how can you have too much coconut)
  • 4 cups of all-purpose flour
  • 3 tsp of vanilla
  • Add a few dashes of salt

Cream the butter and sugar until fluffy. Then beat in eggs. Mix in coconut and flour and vanilla and salt. This is a thick dough. I use a cookie scoop and make the dough into cookie balls. Place the dough balls on a cookie sheet lined with wax paper and then flash freeze them. Then I put the dough balls into Ziploc bags and keep in freezer until I need some cookies. Place wax paper between the layers of balls.

When you are ready to bake, preheat the oven to 425F degrees and take frozen balls out of the bag. Then place on a parchment covered cookie sheet, leaving space between them for expansion.

I usually bake 8 to 9 minutes but keep a watch on them. They should no longer be shiny on top but you don’t want the coconut to burn so watch the bottoms. I leave them on the pan for a few minutes to settle and then put on a cooling rack. They are very soft and yummy. You can add a drizzle of chocolate across them if you like. I usually use Ghirardelli chocolate melting wafers.

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